Shelly's Recipe

GOAT CHEESE AND SUN-DRIED TOMATO BREAD BITES

Category: Bruschetta, Crostini and Canapes

1 (11 oz) can refrigerated breadsticks
4 oz (1 cup) crumbled chevre cheese with basil and garlic or plain chèvre cheese
1/2 cup oil-packed sun-dried tomatoes, drained, coarsely chopped
1 egg
1 tbsp water
Kosher or coarse salt, if desired

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. Unroll dough; separate into breadsticks. Cut each in half crosswise to make 24 small breadsticks. Press each breadstick until 1 1/2 inches wide.

With thumb, make indentation in center of each breadstick. Place 1 rounded tsp cheese in each indentation; top each with 1 tsp tomatoes. Roll up each jelly-roll fashion; place seam side down on sprayed cookie sheet.

In small bowl, combine egg and water; beat well. Lightly brush over tops of filled breadsticks. Sprinkle each with salt. Bake for 12 to 17 minutes or until tops are light golden brown. Serve warm.